Reiser Saloon.
Skinless Sausage

 

Vemag Skinless Sausage

  • True skinless sausage with no casing or gel coating
  • Ideal for applications requiring high volume production
  • Perfect solution for breakfast sausage
  • Solutions for both fresh and cooked skinless sausage

Reiser and Vemag provide a variety of skinless sausage forming systems for applications of all sizes. Unlike traditional sausage that is stuffed into a casing, skinless sausage is instead extruded and portioned without the need for a casing or gel coating. The versatile system can produce sausage of virtually any diameter and length while providing the highest levels of portion control. The process is ideal for breakfast sausage.

Reiser and Vemag have extensive experience with skinless applications, including many installations for both fresh skinless sausage and cooked skinless sausage.

Fresh skinless sausage
In a fresh skinless sausage application, the system typically includes a Vemag Stuffer equipped with an inline Vemag Sausage Grinder, a Waterwheel flow divider, and a Vemag MMP220 portioner. In this application, the Vemag Stuffer continuously pumps the minced meat to the inline grinder. The inline grinder performs the final cut on the product just before it is extruded. It provides excellent product quality with very good color while removing sinews and bone particles. From there, the product is pumped to the Waterwheel flow divider, which extrudes multiple lanes of sausage with equal product flows from each outlet. The sausage is extruded onto a paper liner and then conveyed to the Vemag MMP220 where the sausage and paper are simultaneously cut and precisely portioned. A final conveyor transports the portioned fresh sausage to packaging.

Cooked skinless sausage
In a cooked skinless sausage application, the system typically includes a Vemag Stuffer equipped with an inline Vemag Sausage Grinder and a Waterwheel flow divider with an integrated cutoff device. In this application, the Vemag Stuffer continuously pumps the minced meat to the inline grinder. The inline grinder performs the final cut on the product just before it is extruded. It provides excellent product quality while removing sinews and bone particles. From there, the product is pumped to the Waterwheel flow divider, which extrudes multiple lanes of sausage with equal product flows from each outlet. In this application the Waterwheel is outfitted with an integrated cutoff device that precisely cuts and portions the sausage into equal lengths. The final portioned sausage is then conveyed to the cooking equipment.